Ingredients:
- 3 oz olive oil
- 16 oz skinless boneless chicken thigh
- 2 tbl corn starch
- 1 cup thin sliced onion
- 4 cloves garlic, thin slice
- 1 tbl grated fresh ginger root
- 5 cups broccoli florets
- 7/8 cup dry rice, 7/4 cup water, 1 tbl butter
- sauce: 3/4 cup water
- 1/4 cup soy sauce
- 1 tbl oyster sauce
- 1 tbl light brown sugar
- 1/4 tsp red pepper
- 1/4 tsp black pepper
- 2 tbl corn starch
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Directions:
- start the rice
- hot oil in wok
- add chicken dusted with corn starch, cook to brown
- add onion, cook 2 minutes
- add garlic and ginger, cook 1 minute
- chicken to bowl
- add oil to wok if needed
- add broccoli, cook 3 minutes
- add chicken back in wok
- add sauce, cook to thicken, 2 minutes
- serve chicken broccoli on a bed of rice
- Done
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